Beautiful baby eggplant, have you tried them? These beauties are small and petite but yet their flesh is rich, creamy and mildly sweet.
Here I’ve roasted and then paired them with what I call an Italian style salsa, similar to a gremolata. A zesty garlic and herb topping that permeates through the hearty flesh along with the buttery texture of pine nuts, it’s the perfect union.
Imagine a platter of these set out on a buffet table, a delicious centerpiece with individual servings. They can be the perfect starter or the ideal side dish to a main course of your favorite protein or pasta, an a nice vegetarian option as well.
Baby eggplant look like little jewels, they’re tiny in size usually 2 to 3 inches long, some are stout and round and some more of a tear drop shape, and the nice thing is you can find them year round.
When you get them home just give them a good rinse and wipe them dry then all you do is slice them lengthwise, easy prep!
You can roast or grill them, I opted for roasting since it’s not grilling weather here right now. They cook up really fast and can be roasted earlier in the day, just give them a little warm up before serving, either in a low temp oven or microwave. For ultimate flavor I recommend serving them slightly warm but definitely not hot.
Just scrape out the flesh with the topping and leave the skin on your plate, sort of like eating an artichoke. These will go fast so make enough!
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- baby eggplant, rinsed and dried then cut in half lengthwise.
- FOR THE ITALIAN SALSA
- good olive oil
- handful of parsley and basil, hand chopped
- 1 shallot, minced
- 1 large garlic clove, minced small
- a pinch of red pepper flakes
- a handful of imported pine nuts from Italy
- salt and pepper to taste
- lemon zest (optional)
- Make the Italian salsa first so it can sit and the flavors can meld together. Mix everything into a bowl and add enough olive oil so that the mixture is loose.
- Toss your cut eggplant into a large bowl, drizzle with olive oil, salt and pepper, tossing until coated.
- A quick drizzle of olive oil on a rimmed baking sheet place the eggplant cut side down in a 425 degree oven.
- They cook really fast, could only be about 15 or 20 minutes tops.
- Check with a spatula to make sure not too brown and overcooked.
- Pull them out of the oven and turn them over to skin side down and let them cool off.
- Arrange on a platter and spoon the Italian salsa on each one, having extra for more spooning, the more the better!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
